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Green Bean Curry Recipe

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4.4 from 56 reviews

A flavorful and comforting Green Bean Curry featuring fresh green beans and baby potatoes simmered in a fragrant coconut milk and spice sauce, perfect for a wholesome vegetarian meal.

Ingredients

Spices and Aromatics

  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon red chili flakes
  • ½ teaspoon salt
  • Salt and freshly ground black pepper to taste

Main Ingredients

  • 1 tablespoon tomato paste
  • 1 can (14 fl.oz / 400 ml) coconut milk
  • 1 lb (450 g) green beans, cut into thirds
  • ½ lb (225 g) baby potatoes, halved
  • Juice of half a lime
  • A handful fresh cilantro

Instructions

  1. Heat the oil and toast cumin seeds: Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and cook until they begin to sizzle, releasing their aroma.
  2. Sauté onions, garlic, and ginger: Add the finely chopped onions and cook for 2-3 minutes until translucent. Stir in the garlic and ginger and cook for another minute until fragrant.
  3. Add and toast spices: Stir in ground cumin, ground coriander, paprika, ground turmeric, red chili flakes, and salt. Toast the spices for 1-2 minutes, stirring often to release their flavors.
  4. Add tomato paste and coconut milk: Stir in the tomato paste thoroughly, then pour in the can of coconut milk and mix well to form the curry base.
  5. Add vegetables: Add green beans and baby potatoes to the pan and stir everything to combine evenly.
  6. Simmer: Reduce heat to low, cover the pan, and simmer for 20-25 minutes or until the vegetables are tender and the flavors meld.
  7. Season and finish: Add the lime juice, then season with additional salt and freshly ground black pepper to taste. Stir well.
  8. Garnish and serve: Just before serving, sprinkle a handful of freshly chopped cilantro over the curry. Serve hot with steamed rice or Indian bread for a complete meal.

Notes

  • For a spicier version, increase the red chili flakes or add fresh chopped chilies.
  • Baby potatoes can be replaced with regular potatoes cut into smaller pieces.
  • Make sure to keep the heat low during simmering to avoid breaking the coconut milk.
  • This curry pairs excellently with basmati rice or naan.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://forkvista.com/green-bean-curry-recipe/